Summer picnic dip

As so often happens when someone asks you to bring an appetizer with 20 minutes notice, I threw together a bunch of ingredients I had handy, very uncertain of how things would turn out.

When I tasted the result, it reminded me of 2 things:

Salt and vinegar flavor, as in potato chips

The FRESH, invigorating flavors of raw, green meals in the heat of summer.

And these two things made me think of a summer picnic.  So let’s call it Summer Picnic Dip.  And let’s remember to bring it to all those events this year where the revelers could REALLY use a break from greasy, heavy fare.

I’m sorry there were no measurements taken, but the ingredients are:

Chickpeas from a can, rinsed well

Rice vinegar (not seasoned)

Fresh garlic, smashed and chopped

Horseradish mustard (always read the label to make sure of no hidden dairy)

Low sodium tamari

Onion powder

Turmeric powder

Fresh parsley

Combine all ingredients except parsley in a food processor or blender.  Process until smooth, and taste.  If too thick, or if the vinegar flavor is becoming too strong, thin gradually with a little water and/or a little more tamari.

Serve with celery sticks, cucumber slices, and plain rice crackers.